New England Shrimp “Bake” | Idaho Potato Commission

Ingredients

• ½ cup white distilled vinegar
• 3 tablespoons filtered water
• 1 teaspoon cane sugar
• 1 teaspoon sea salt
• 1 medium red onion, halved and sliced
• 1 medium to large Idaho® Russet potato, unpeeled
• 2 teaspoons avocado oil, divided
• Salt and pepper, to taste
• 6 wild-caught red shrimp (size 16/20), peeled and deveined, tail on
• 1 teaspoon Old Bay® seasoning
• 1 3-ounce linguiça sausage link
• 1 ear heirloom corn, husked
• ½ lemon
• 1 tablespoon parsley, chopped
• 2 tablespoons Greek yogurt
• Pickled Red Onions, for garnish (see recipe)
• Fresh herbs, for garnish